This is a nice switch from the usual potato salad and it’s combined for good digestion and to make it much more alkaline-forming. The skins of potatoes are rich in alkalizing minerals—calcium, iron and potassium. The snap beans contain inulin, the large molecule carbohydrate that increases calcium absorption from the GI tract. The combination is high in fiber, also. Cumin seed stimulates digestion.
Potato/Snap Bean Salad with Pesto
Yields 2 quarts (serves 4 to 6)
- 1 1/2 lbs new red potatoes, quartered
- 1 qt. yellow snap (wax) beans, cut into approx. 1 1/2” pieces
- 1 qt. water (for cooking)
- 1Tbsp. umeboshi vinegar, or your choice
- 1 tsp. cumin seed
- 1/4 tsp. salt
- 1 c. pesto
Bring water to a boil in a covered pot. Add potatoes and cook for 20 minutes, then add beans and cook for an additional 5 to 7 min., or until done to your liking.Drain, retaining the nutritious cooking water.
While potatoes and beans are cooking, prepare the pesto, or prepare it ahead of time and store in the refrigerator.
In a large bowl, combine potatoes, beans and flavorings, in the order given, stirring each in its turn before adding the next ngredient. Stir in the pesto last. Adjust salt and serve.
This is a simple pesto without added nuts or cheese. I find that it keeps well and retains its beautiful color better this way.
Pesto
Yields about 1 pint
1 c. olive oil
1 qt. cilantro* or basil leaves,
coarse stems removed
5 to 6 cloves fresh garlic, or to
taste
1/2 tsp. salt
Wash and blot leaves. In a blender place the olive oil and garlic, then leaves. Blend until smooth, then add salt and blend again briefly. Store in the fridge in a glass jar with rubber gasket, e.g. Ball® jar.
Note: Raw cilantro causes heavy metals (lead, mercury and aluminum) to be excreted through the kidneys.